Bright, fragrant, and so very tasty, this may become a weekly extravagance!
1/2 cup toasted sesame seeds (toasting instructions are in the recipe)
1 tablespoons sunflower oil
1 2- to 3-lb butternut squash, peeled, seeds removed, and cut into 1-inch cubes
2 stalks celery or 1 fennel bulb, fronds removed, tough core of fennel removed, and sliced thin
2 medium carrots, peeled and sliced thin
2 thin slices raw ginger, peeled
1 stalk fresh lemon grass, peeled and cut in 2 inch pieces
1/2 teaspoon cumin seed
1/2 teaspoon turmeric
1 can light, unsweetened coconut milk
1/2 lb firm tofu from a block, rinsed and patted dry, then cut into 1/2-inch thick sticks
Fresh cilantro and/or basil leaves for garnish
1. To roast sesame seeds, spread them on a cookie sheet and put them in the oven at 275 degrees. Shake seeds around the pan frequently until seeds are a light brown color and fragrant.
2. Heat the oil in a large skillet over medium-high heat. Add the squash, celery or fennel, and carrots. Sauté for about 5 minutes, stirring constantly. Add the ginger, lemon grass, cumin seed, and turmeric, and stir for another couple of minutes. Scrape vegetable mixture into the slow cooker.
3. Add the coconut milk and stir to combine. Cover and cook on Low for 2 to 3 hours, or until vegetables are tender. Add the tofu and toasted sesame seeds, turn heat to High, cover, and cook an additional 20 to 30 minutes.
4. Serve with jasmine or basmati rice, garnishing with cilantro and/or basil.